As I have no buche to offer you, it will be small Christmas cookies. At this time of year, we see a lot of people, we invite each other. Often, to succeed in crossing everyone, we invite ourselves for coffee, a way of putting everyone in their employ of time, if you see what I mean… We must then stay in the theme of Christmas and accompany these cups of coffee with something. Why not small cinnamon and ginger cookies?
My family loves small biscuits! They all love it! Whether my grandfather (who peck them), my grandmother (who is Breton, then she knows perfectly cookies) and my mom who appreciates them so much! Surrounded by this beautiful family of greedy, I could not not do! To prove them once more that you can eat while being vegan, these biscuits are well on 100% plant based!
The recipe is very simple. If you like cooking with family, this is the perfect opportunity. You can do them with children too, it will distract them and make them wait for the opening of presents …
I know I’m getting a little late for Christmas cookies, since Christmas Eve is tomorrow. However, I’ve been a bit taken in recent days and with this computer history I wasted a lot of time. I hope you can still prepare them during the holidays.
I wish you a very beautiful Christmas Eve, a magical Christmas day and I hope you will have a good time with your loved ones. I kiss you all.
Christmas cinnamon and ginger cookies
For 30 cookies
Preparation time : 1 hour / Rest time : 30 minutes / Cooking time : 15 minutes
1 1/2 cups whole wheat flour or whole spelt flour
1/2 tsp ground ginger
1 tsp cinnamon
1/2 tsp baking powder
1/4 tspof sodium bicarbonate
1/2 tsp salt
1/4 cup whole cane sugar
3 tbsp maple syrup
1/4 cup grape seed oil
1/4 cup applesauce (no added sugar)
In a bowl, combine flour, ginger, cinnamon, baking soda, baking powder and salt.
In another bowl, whisk together the whole sugar, the grape seed oil. Add maple syrup and applesauce. Mix to obtain a homogeneous result.
Pour the liquid mixture into the first mixture of flour and spices. Mix with a spatula, then knead with your hands. Form a ball.
Place the dough between two sheets of parchment paper. Spread lightly and place in the fridge for 30 minutes.
Preheat oven to 180°C.
When the dough has hardened enough. Spread with rolling pin to have a layer 1 cm thick. With cookies pieces shape your biscuits. Remix, re-spread and reshape your biscuits up to have no dough.
Place the biscuits on a baking sheet coated with baking paper and bake at 180°C for 15 minutes.